Description

Currently, in pasta industry, technologies tending to the increase on productivity and, for this, are not always in line with the improvements in the quality product itself. The technology used is an industrial technology, but with the aim to limit the thermal damage, in order to preserve the protein content and not allow the formation of undesirable compounds, due to the Maillard reaction. Traditional pasta lines are used, not at high temperature, which explains why you are forced to use grain with high quality, high-protein gluten with excellent quality elastic-tough, with a good colour. Unfortunately, in Italy you cannot find such quality grains and for repairing to this deficiency enterprises have to contact overseas markets, leading to an inevitable rise in costs and damage to the entire national economy. The interesting varieties purchased abroad, unfortunately, do not reproduce well in our country, for both for pedoclimatic aspect and for the high productivity the farmer would like.

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